Tag Archives: Halloween

The witch’s Halloween souffle’ (-12 weeks)

Recipe 28:This Halloween i really didn’t have the time to organize a fancy dress party and not even a real Halloween menu, but i have still invited some friends at home. So i simply decided to stick to the orange as an Halloween theme and i made pasta with pumpkin and mushroom, and this double color souffle that i always loved.

Very delicate in the taste, it’s made by vegetables and besciamella sauce mixed together. Here are the ingredients: 500 gr. of frozen chopped spinach, 250 gr of carrots, 50 gr of butter, 3eggs, 30 gr Parmesan, 50 gr flour, 300ml of milk, salt, nutmeg.

Wash, peal and boil the carrots. When ready cut them finely and place it in a pan with 25gr of butter. In the meantime, boil also the chopped spinach and when ready, drain them and leave it in one side to cool down.

Add to the carrots 25gr of flour and 125ml of milk and mix it all for around 10 minutes, or until it gets thick. You will create in this way a light besciamella that you will need to let cool down after adding the 15gr Parmesan, the salt and nutmeg.

When the spinach are cold, add a yolk egg  and mix. In another pan you will prepare some more besciamella also for the spinach: 25gr butter with 25gr flour and around 150-200ml of milk. Stir all until it get thick and when a bit cold, add it to the spinach with 15gr Parmesan and some salt.

Add to egg yolk to the carrots too and put all the white parts of the egg to whip up in the mixer. 2 parts of this will need to go in the carrots and one part in the spinach.

Now let’s prepare the backing pan putting some butter on the inside, covered in flour to don’t make the souffle’ stick. Place the spinach mix first and then the carrots one.

At this point my mum use to cook this in teh oven but a “bagno maria” so in another conteiner with boiling water. In this way the souffle is not in direct contact with the hot. I didn’t have any other big container so i place it in the oven at 200 degree for one our with a bit of pieces of butter on the top. It was really good anyway…maybe a bit harder than a souffle’, but still easy and nice.


When the souffle’ is cooking, don’t open the oven or it will collapse. When you think is ready, try a tooth pick in the inside and if it’s dry, you can directly turn it on a plate and serve it. If you will wait it will collapse again.

So serve it hot straight away. I added some Parmesan but also without it’s very good. Enjoy!

PS. Beh  mamy non m’e’ venuto male anche se non l’ho cotto a bagno maria no? Il problema e’ che per farlo staccare dal recipiente ho aspettato e come volevasi dimostrare mi s’e’ ammosciato e la parte arancione quasi non si vede. Ma che buono!

From the Halloween menu’: Risotto alla zucca

Pumpkin risotto 1

Recipe 126: This is a risotto my mum uses to cook often in autumn and not just for Halloween. I really like the taste, because delicate and unique thanks to the rosemary and sage together. And for this Halloween i decided to cook it again but the big deal wasn’t the recipe, but the pumpkin to use!!!!

Here in London you have at least 3 qualities available in Halloween time: the classic for craving, a little little one and the butternut. Last year i tried the little one and it was a big delusion: absolutely not tasty! This year i wanted to try the butternut because it seems to be very tasty instead, but i also wanted my craved pumpkin….so at the end i decided to cook the rice with the big classic pumpkin, hoping in a bit of luck! And at the end i was quite lucky!!

So here are the ingredients for 8 people: 1kg pumpkin (already clean without skin, seeds and all the filaments) – 750/800gr rice – 100gr butter – 2 onions – 2 glass of white wine – 2 vegetable stock cubes – 8 slices of cheese for burgers (the one that melt easily) salt – pepper – 5/6 sage leaves – 2 banches of rosemary – 2 cloves of garlic and big bunch of parsley (I suggest flat leaves ).

Pumpkin risotto 2

I started from the pumpkin. With my friend help we cut it in 2 and we start to clean the first half. After taking of all the good part, i realized it wasn’t enough, so i used also the other part and Nat get busy carving this amazing spooky face. This means that a medium pumpkin is about 1 kg after all the cleaning.

After this, wash, cut in little pieces and mix all together the sage, rosemary, the garlic, the 2 onions and put the “trito” (the mix of cut ingredients) to cook in a big saucepan with the butter. In the meantime add vegetable stock in another little saucepan with boiling water to create the ‘brodo’. Wait for the “trito” to became mild and colored and then start to add the pumpkin in little pieces (otherwise will be quite long to cook). Let it toast a bit and then add some “brodo”.

pampkin risotto 3

The pumpkin will take a bit too cook and it will reduce quite a lot, taking out lots of water. However continue to mix always and to cook it until the pumpkin becomes very soft and add other brodo as soon as the water start to miss in the pan. At this point you can add the rice, make it toast a bit and then add the 2 glasses of wine. As soon as this will be absorbed, you will add, little by little, new “brodo” prepared with another stock as before.

Pumpkin risotto 4

At this point you have just to wait the rice to cook and this will take around 20 minutes, depending by the quantity of the rice used. Have try after a bit and add the salt and pepper you think are missing. Just before to be ready, cut the cheese in little pieces and add them to the rice to give extra taste to the plate, but also without it will be very good.

Pumpkin risotto 5

When everything is ready, serve the rice in a plate with the parsley cut in little pieces and with lots of Parmesan as usual!

Buon appetito!

Ps. Mamy questo e’ il primo piatto in cui tutti hanno fatto il bis! ero contentissima e alcuni di loro non avevano mai provato il riso alla zucca! La Streghetta ha colpito nel segno! Pero’ devo ammettere che la zucca italiana ha piu’ sapore, ma d’altronde questo e’ il problema di tutta la frutta e la verdura qui.

Tilt Halloween!

This is the menu’ for tonight… so let’s go to cook now!

In the next days i will show you the dishes but in the meantime Good Halloween to everyone!

halloween menu'

PS. Ciao mamy, ti piace il mio menu’??? poi nei giorni succssivi spieghero’ le varie portate. Io penso faro’ la streghetta questa sera…se trovo un cappello adeguato! e voi godetevi la cena e salutatemi tutti!

Halloween or not Halloween?

Halloween Snoopy And here we are again… it’s almost the 31st of October, so what you are going to do this year?

Are you planning to dress up and go to an amazing party? or are you just going to ask sweets door by door?

In Italy Halloween and its celebration wasn’t really famous until we started to be absorbed in the traditions of all the TV series and american scary movies arrived in our country. Then, of course, the economic potential of Halloween it was discovered and, on top of that, in Italy we can’t say no to parties, occasions to go out, have fun and maybe leave also some scary experience.

So welcome to Halloween parties everywhere!

But what are you going to do this year? Party or not party? Fancy dress or just a scary movie at home? have you already made a decision?

Be quick, the midnight it’s near!

PS: Mamy e voi che farete? nessuno dei vostri amici organizza una festa di Halloween per il 31 Ottobre. Lo so che a voi queste cose proprio non interessano e tanto voi non vi mascherereste mai, ma io invece ci sto pensando! vabbe’ sono cosi’ pigra che una maschera intera non me la farei mai, ma qualche piccolo accessorio magari… Vi faro’ sapere che decidero’.